No Bake Biscoff Cheesecake

Are you a fan of Biscoff cookies? Then this no-bake Biscoff cheesecake recipe is going to become your new obsession. 

This no-bake biscoff cheesecake is creamy, rich, and full of that unmistakable Biscoff flavour. The kind of dessert that instantly impresses guests but takes barely any effort to make.

Perfect for cheesecake lovers, this recipe combines a buttery Biscoff biscuit base, a light cream cheese mixture, and a silky Biscoff spread topping that sets beautifully in the fridge.

No oven, no water bath, no stress. Just pure, delicious no-bake cheesecake magic.

Why You’ll Love This Biscoff Cheesecake

• No baking required! This dessert is perfect for when you want a show-stopping dessert without turning on the oven.
• Thanks to the whipped double cream folded through the cheesecake mixture it has a light, creamy texture.
• It has a rich biscoff flavour from both the Biscoff biscuit base and the smooth cookie butter topping.
• Easy to decorate! Drizzle, crumble, or swirl however you like.
• Perfect make-ahead dessert and great for dinner parties, birthdays, or just a weekend treat.

Ingredients

For the base

• 200g Biscoff biscuits (I like to use a mix of digestive biscuits too)
• 80g unsalted butter, melted

For the cheesecake layer

• 500g full-fat cream cheese (like Philadelphia or shop brand)
• 3 heaped tablespoons Lotus Biscoff spread
• 1 teaspoon vanilla extract
• 300ml double cream or heavy cream

For the topping

• A few tablespoons melted Biscoff spread
• Crushed Biscoff cookies for decoration

Instructions

1. Crush your Lotus biscuits (and digestives, if using) into a fine crumb using a food processor or rolling pin. Add melted butter and stir until coated. Press mixture firmly into the bottom of a springform cheesecake pan (line with plastic wrap or parchment for easy removal). Chill while you prep the filling.
2. In a large bowl (or use a stand mixer with the paddle attachment), beat the cream cheese, Biscoff spread, and vanilla extract on medium speed until smooth and creamy.
3. Blend the double cream in a mixer until it starts to hold. Then gently fold the whipped double cream into the cream cheese mixture until combined and smooth.
4. Spoon the cheesecake mixture over the chilled base and smooth the top of the cheesecake with an offset spatula. Refrigerate for at least 4-5 hours or overnight.
5. Once set, pour melted Biscoff spread over the top
6. Finish by adding crushed Biscoff biscuits around the edges or however you like.
7. Reridgerate until biscoff is set and serve.

Tips for the Best Results

• Use full-fat cream cheese as this helps your cheesecake set and stay creamy.
• Chill overnight! The longer it chills, the firmer and creamier the texture.
• Don’t over mix once you add the cream, fold gently to keep it light.
• Decorate just before serving for the freshest look and crunch.
• Optional twist: add a spoonful of peanut butter into the mix for a nutty caramel flavour.

Storage

Store your no-bake Biscoff cheesecake in an airtight container in the fridge for 4–5 days.
You can also freeze individual slices (wrapped in plastic wrap and aluminum foil) for up to a month, just thaw in the fridge before serving.

Serving Ideas

This no-bake cheesecake pairs perfectly with a cup of coffee and makes a delicious ending to any meal. It’s also a great idea for birthdays, holidays, or a sweet weekend dessert that looks and tastes incredible with minimal effort.